| INGREDIENTS |
WEIGHTS |
MEASURES |
DIRECTIONS |
| Marinade: |
|
|
Combine marinade ingredients in large non-reactive container. Remove and reserve 3 cups marinade for vegetables, cover and refrigerate. Add beef steaks to remaining marinade; turn to coat. Refrigerate, covered, 30 minutes to 2 hours, turning beef once during marinating.
Yield: About 6 cups
|
| Reduced sodium soy sauce |
|
2 cups |
| Mirin |
|
1 cup |
| Fresh lime juice |
|
1 cup |
| Minced ginger |
9 oz |
1 cup |
| Minced garlic |
7 oz |
1 cup |
| Crushed red pepper |
|
1/4 cup |
| |
|
|
| Beef shoulder top blade (flat iron) steaks (IMPS/NAMP 1114D) |
12 lb |
24 each |
| Vegetables: |
|
|
Heat oil in sauté pan until hot. Add reserved marinade; cook for 1 minute. Add asparagus, bell peppers, carrots, mushrooms and bok choy; cook, covered, 5 minutes or until crisp-tender. Dissolve cornstarch in broth; add to vegetables. Cook and stir 1 minute or until sauce boils and thickens. |
| Vegetable oil |
|
1/2 cup |
| Asparagus, cut diagonally into 1-inch pieces |
2-1/2 lb |
2 ½ quarts |
| Red bell peppers, cut into 1-inch strips |
2-1/2 lb |
2 ½ quarts |
| Carrots, cut diagonally into 1/4-inch slices |
2-1/2 lb |
2 ½ quarts |
| Sliced shiitake mushrooms |
1 lb |
2 quarts |
| Thinly sliced bok choy |
1 lb |
2 quarts |
| Cornstarch |
|
2 Tbsp |
| Beef broth |
|
2 cups |
| Hot cooked soba or whole wheat noodles |
7 lb |
|
Per order:
Grill 1 steak to medium rare to medium doneness. Toss 4-1/2 ounce noodles with 1 cup vegetable mixture; place on plate. Serve steak on noodle mixture. Garnish with 1/2 teaspoon sesame seeds and 1 tablespoon green onion. |
| Toasted sesame seeds |
2 oz |
1/2 cup |
| Thinly sliced green onions |
2 oz |
1-1/2 cups |